Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose

doi:10.1016/j.lwt.2023.115390

	Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose
	Tian, Hongye 1; Zhang, Zhong 1; Ning, Fangjian 2; Li, Wenjun3 ; Sun, Xiaolin 1; Yang, Xingbin 1; Luo, Liping 2
发表期刊	LWT-FOOD SCIENCE AND TECHNOLOGY
ISSN	0023-6438
	2023-10-01
卷号	188 页码:11
关键词	Phycocyanin Glycation Ultrasound Structure Function
DOI	10.1016/j.lwt.2023.115390
通讯作者	Zhang, Zhong([email protected]) ; Luo, Liping([email protected])
英文摘要	Food processing is often destructive to active nutrients, thus limiting the application range of bioactive phycocyanin (PC). In this study, ultrasound pretreatment complex glycation was used to modify PC, and the changes in structural characteristics, fluorescence properties, and functional activities before and after processing were further discussed. The results showed that the properties of ultrasound pretreatment can significantly accelerate the glycation process. Compared with the glycation-modified PC (MPC), the ultrasound pretreatment complex glycation-modified PC (UMPC) had higher free sulfhydryl content and surface hydrophobicity, resulting in better surface properties, which were reflected in the foaming and emulsifying properties. Fourier transform infrared spectroscopy, circular dichroism spectroscopy, and fluorescence spectroscopy verified that UMPC had more alpha-helix structures and better fluorescence properties. free radical scavenging experiments also demonstrated its stronger antioxidant activity. In addition, the properties of UMPC showed a trend of increasing and then decreasing with the rise in ultrasound power, with the best at 200 W for 15 min. Overall, ultrasound pretreatment complex glycation is an ideal means of protein modification, which can improve modification efficiency and functional activity, broaden the application range of PC in the food industry, and make a new attempt to protect its biological activity.
资助机构	National Key Research and Development Program of China ; National Natural Science Foundation of China ; Open Project of China Food Flavor and Nutrition Health Innovation Center ; Fundamental Research Fund of the Central University ; Xi'an Advanced Manufacturing Technology and Key Project
收录类别	SCI
语种	英语
关键词[WOS]	FT-IR SPECTROSCOPY ; MAILLARD REACTION ; SODIUM CASEINATE ; PROTEINS ; FLUORESCENCE ; MILK
研究领域[WOS]	Food Science & Technology
WOS记录号	WOS:001104302400001
引用统计	被引频次：7[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.yic.ac.cn/handle/133337/33250
专题	海岸带生物学与生物资源利用重点实验室海岸带生物学与生物资源利用重点实验室_海岸带生物学与生物资源保护实验室
通讯作者	Zhang, Zhong; Luo, Liping
作者单位	1.Shaanxi Normal Univ, Engn Res Ctr High Value Utilizat Western Fruit Res, Shaanxi Engn Lab Food Green Proc & Safety Control, Shaanxi Key Lab Hazard Factors Assessment Proc & S, Xian 710119, Shaanxi, Peoples R China 2.Beijing Technol & Business Univ, China Food Flavor & Nutr Hlth Innovat Ctr, Beijing 100080, Peoples R China 3.Chinese Acad Sci, Yantai Inst Coastal Zone Res, Yantai 264003, Shandong, Peoples R China
推荐引用方式 GB/T 7714	Tian, Hongye,Zhang, Zhong,Ning, Fangjian,et al. Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose[J]. LWT-FOOD SCIENCE AND TECHNOLOGY,2023,188:11.
APA	Tian, Hongye.,Zhang, Zhong.,Ning, Fangjian.,Li, Wenjun.,Sun, Xiaolin.,...&Luo, Liping.(2023).Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose.LWT-FOOD SCIENCE AND TECHNOLOGY,188,11.
MLA	Tian, Hongye,et al."Effect of ultrasound pretreatment complex glycation on the structure and functional activity of phycocyanin modified by mannose".LWT-FOOD SCIENCE AND TECHNOLOGY 188(2023):11.